Soft & Tangy Lemon Crinkle Cookies
Light, pillowy lemon cookies with a bright citrus flavor and a crisp, crackly sugar coating—ready in just 30 minutes!
🛒 Ingredients
🔹 Cookie Dough:
- 7 tbsp unsalted butter, melted & cooled
- ¾ cup + 2 tbsp granulated sugar
- 1 heaping tbsp lemon zest (about 2 lemons)
- 1 tsp lemon extract
- ½ tsp vanilla extract
- 1 large egg + 1 egg yolk, room temp
- 2 tbsp fresh lemon juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cornstarch
- ½ tsp salt
🔹 For Rolling:
- ¼ cup granulated sugar
- ¾ cup powdered sugar, sifted
👩🍳 Directions
✨ Step 1: Preheat oven to 350°F. Line two baking sheets with parchment paper.
✨ Step 2: Massage lemon zest into granulated sugar for 30 seconds to release oils.
✨ Step 3: Add melted butter, lemon & vanilla extracts. Whisk in eggs & lemon juice.
✨ Step 4: Sift together flour, baking powder, cornstarch, and salt. Gradually fold into wet ingredients until just combined.
✨ Step 5: Roll dough into 1-1.2 oz balls. Coat first in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheets.
✨ Step 6: Bake 9-11 minutes until puffy and set. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
🔥 Soft, citrusy, and melt-in-your-mouth delicious! Who’s making these today?